Thanks for watching Everyone! I know I seem surprised by how soft the potato dough is - but I'm always impressed by how potato changes dough: th-cam.com/video/uVervTMxbwI/w-d-xo.html
Agreed, it's always amazing to see what potato does to the dough. I also love the taste, it's so versatile, all though I find (and it could be just me) that dough with potato usually demands extra bit of salt, especially if using the savory filling. Lovely, simple recipe, that I think I'll just go right ahead and make today, though will probably exchange the strawberry for the rosehip jam, as that's seems to be the mood today. Thanks, Glen, as always! :D
I'd be very interested in seeing you experiment with the dough for other things. You mentioned pie. I wonder if you could use it for other types of cookies?
You had a video a few years ago where you made a potato bun recipe. My family absolutely loves them an I've made huge batches of them several times. For sure, I'll try this recipe.
Glen, you and this channel are an absolute treasure. I LOVE the fact you are rescuing old cookbooks and passing along the knowledge of how to cook, along with simple explanations of the science behind why certain methods work. The discontinuation of Home Economics classes in the US, and the decline of FHA means that a LOT of critical homemaking skills are being lost. Thank you so much for everything you do; you are a valuable resource.
It’s so sad, but I get a lovely tinge of excitement when I see Glen making a recipe out of a book I’ve sent in :) might try this recipe this week, looks tasty
This might be useful or not, but here it is: a really easy way to fill the pastry with a runny filling is to freeze the filling beforehand. You could put the filling by teaspoon onto the tray laid with parchment paper, then put the tray into the freezer and either use these bits of filling directly when frozen, either pack them in the bag and keep them in the freezer for later. Even easier is to put the filling in a silicone ice trays (I use the one that results in small balls, as it's easier to wrap a dough around them... but cubes work just fine) and freeze it. Then use it in the same way as first. It might be a bit of a hustle, but if done when you have free time and saved for the times you bake, it's such a speedy and efficient method. Depending on the dough, it might take a minute or two more in the oven (but you need to experiment, as every dough and every oven are different). It works with jams, marmalades, fruit fillings, Nutella, soft cheese, different cremes... everything that can be frozen.
@@Alexis59725 Not mine originally, I heard it somewhere a long time ago (so long that I don't even remember where) and once tested, I never looked back. It's quite useful, so I'm happy to spread it.
@@76alison Glad you like it, it's useful. I didn't think of it either, I heard it somewhere (have no idea where, though, it was a long time ago) and once tried, I just kept doing it. Way less messy.
Hi from Quebec✌ Thank you for all the hard work you put into every awesome episodes. Looking forward to the next one. Every episode helps me cook for my family❤❤❤
We used ro make these as children in the UK . They were slightly larger and less jam, with a sprinkling of sugar on top. We would do them as open tarts too. They're the size of cupcake bases and cook them in cupcake trays.
@t.s. fleming yep, she didn't leave recipes, it took me sometime to profect it, but never got it exactly right. Needed lard that hadn't been tinkered with. Family members liked them, others loved them, because they'd never had the real mccoy!
My wife has always made little jam Pasties with leftover pastry. Just this week I made them filled with slices of apples and cut up dates. Also with a little sugar sprinkled over the top. They were great.
YES! I would make these with my grandmother when I was a child, we would make pick and make damson plum jam one weekend and then these puffy treats the next.
You are so good at explaining why we should do the steps involved and how to do it. I have made many of your recipes and they are always so good. Thank you.
I know what else you can use this dough (well, a similar one) for...cinnamon rolls! My mom often puts potatoes in her whole wheat cinnamon roll dough (which, being yeasted, obviously requires the additional steps of a regular yeasted dough). She rolls the dough out very thin and covers it in a thick layer of melted butter and cinnamon/brown sugar, and tops them with a thin melted butter/powdered sugar glaze thinned with a few drops of coffee. Hot out of the oven with a cup of coffee with cream, spread with more butter as we unroll and eat them, they are to die for. The layers are so tender and delicate and flavorful. I've never had any other cinnamon roll like hers, and none that remotely compare in terms of texture and flavor. I'd gladly choose them as a last meal. Thank you for your wonderful show and all the fascinating research you do! It's my new favorite channel.
I use a similar dough for making mince pies from time to time (the minced (ground) beef type of mince pies). The pastry is a great match for a saucy/meat filling.
My grandmother made those and called them jam jam's. But she used the crust recipe for pies and homemade donuts and pretzels. Good show as always thank you.
My mum used to make something like this. She would line the bottom of a cupcake tin with rounds of dough and fill it with jam then bake it. The jam got super thick and the pastry was very tender. I miss those.
That dough sounds wonderful, I think cut rounds, put in muffin tons with sausage and mushroom filling and a light topping of grated parmesan. Now I'm hungry.😊
These remind me of my Grandma's Recipe (over 100 yrs old) for Cheese Moons, a no sugar cheese pastry rolled out, cut in rounds, filled with Jam, folded over & baked
We just made these and they were delicious! We tired 4 different fillings: Pizza (sausage, pepperoni, mushrooms and onion with mozzarella and pizza sauce), breakfast (scrambled eggs, mushrooms, onions, cheddar and sausage), bratwurst (brats, sauerkraut, and Swiss cheese), and dessert (cheesecake and strawberry jam). The breakfast and dessert ones were our favorites. This recipe will be fun to try different fillings. Our biggest biscuit cutter is only 3 inches so we may need to invest in a bigger cutter. Definitely will be trying this again!
These are super cute. That's not usually a word I use to describe food, but it was the first that came to mind! I can think of so many nice fillings, and although I generally avoid anything that requires rolling out (idk why, it's a thing) I'm definitely giving these a try. I have a ton of potato that needs using up, and a lot of jars with small amounts of jam left that take up room in my fridge... And savoury versions would be great for a snack!!
I make homemade Kolackys every year and LOVE strawberry ones the best! One recipe I use has vanilla ice cream in the dough. It's very sticky, but DELICIOUS! I think I might try this dough for a batch of my kolackys this year. Lemon, apricot, blueberry.... so many choices. All dusted with powdered sugar of course. I cannot wait to try this!!! Thank you!!
Thank you so much for explaining the relationship of fat to gluten. I had no idea that was why you were trying to inhibit gluten formation in a flaky pie crust. I learn something new today!
It's a good life in a good world - at least for the moment - when potatoes are praised as a pastry ingredient. Thank you, Glenn and Julie and potatoes.
I seldom watch on sunday, you ae great any day or evening. My son always like cooking. I wanted to tell him a detail about something to make and couldn't remember. So i told him he could watch a guy do it on this cdn cooking show. "Oh," he said "Glen and friend! I watch that!" He liked to stir too soon sometimes, so i told him, "sometimes watching is helping!" He made birthday cake for his recent bride. A recipe she requested. It called for coffee! He went at it with confidence, added the fresh ground beans! Oops! He was forgiven. He said he should have thought it thru better. Now she is gluten & dairy intolerant. They seldom eat the same meals. They even have separate toasters. Coffee beans are edible, not so much in cake.
I love Glen's pronunciation of Jam Puffs, reminds me of Jam Hot in Beats international - Dub be good to me. I discovered your channel during lockdown one in the UK April 2020 and have been hooked ever since. I've been baking my own bread since week 3 of lockdown one and you have inspired me to cook more varied recipes. Please keep on posting as I love your relaxed style and Jules reactions
Having a big swell of local pride seeing this (I'm from Gateshead which is the other side of the Tyne), I've not had these but they do seem to have a bit of "Greggs the Bakers" energy to them. Absolutely going to give them a shot when I have my new kitchen :D
very close to something we make in South Africa called "Hand Tarts" (direct translation from Handtertjies) It basically this made with puff pastry, and a much dryer apricot jam. You really want the tartness of apricot in this. If you use another jam, just add a pinch or 2 or tartaric acid.
Was really surprised to see the thumbnail for this one! My family makes these kind of cookies every holiday (btw, we never poke a vent hole) but filled with pineapple. We're from Ohio, it's my great-grandma's recipe in our family but the dough is different, it's a yeasted, lard and milk-based dough that rests overnight. Originally it used fresh yeast cake but that's hard to find now (especially in Seattle, it's around during the holidays but super expensive). I get the feeling that our dough recipe is older than this one, it's nearly identical to "stiff paste" recipes I've seen on Townsends.
I make a coconut strawberry tart which we love. This pastry would probably work really well with the filling from my recipe -- stawberry jam with a topping of coconut, sugar and egg. I'm going to make a note of this pastry to keep for future reference. The recipe as presented looks great and I'd like to try it, but I'm thinking of other fillings that might work too as very small tarts.
Very interesting pastry recipe. These would be known as jam turnovers in my day. You could fill with cooked apple to make apple turnovers. I think I might try making the pastry and use it for jam tarts. Thank you
love julie's sweater! i was thinking she is looking at those like she could eat the whole tray and then...she said it! 😄 i have some rhubarb jam in the fridge that is now begging to jump into some of this dough! 😋 me thinks we shall see this dough again here 😁
Thank you for sharing recipes from this particular book. My father’s side of the family is from this area of Kent. I can imagine my 2G or 3G family using these recipes. I plan on trying this recipe.
Wow Glen so many comments! Ok so i had to do some research to find put how much a quarter ppund of flour and a quarter pound of potato measuring cup wise. My quick oven was 400 degrees. I did use reconstituted instant potatoes. No adverse results there. Sweetened and thickened up some blueberries for filling. To quote Glen "use what you have/like". And when Glen says "it'll be fine" it was!!!
I was looking for something to make for a teacher appreciation luncheon and these are perfect and came onto my feed just in time! Can’t wait to make these and an extra batch to keep at home for the kids!
for the dough alternative to potao is yuka/butternut squash/pumpkin, and purple/orange yams for empanada/dumpling stuffing: susage/mushroom/tofu, onions/chives, carrot/zuchnni/eggplant and spinach/cilantro/parsley/basil, seasoning fivespice/italian/taco
Suggestion: Make your pastry rounds larger and make a filling of curried minced beef and onions. For a pie, make the main/bowl part of the crust from something a little more robust and just use this pastry as the top crust.
Those look lovely. Maybe roll out the pastry and cut into little cookie shapes, ice or just sprinkle with cinnamon sugar. I love spreadable jam too. My grandmother made her tomato jam thick enough to use a knife and fork on 😆
This sounds like it is a school cookery book Curriculum for the Northern Counties exam. Too much jam and no it doesn't need to go brown. I would line patty tins and put a pastry lid over the jam, or leave them open. You have a great Channel here, thank you.
My Da made Plum Jam but didn't cut the plums up small enough. Nobodies been eating it as a result of this, I think you've just given me a use for it. thanks Glen.
Thanks for watching Everyone! I know I seem surprised by how soft the potato dough is - but I'm always impressed by how potato changes dough: th-cam.com/video/uVervTMxbwI/w-d-xo.html
Agreed, it's always amazing to see what potato does to the dough. I also love the taste, it's so versatile, all though I find (and it could be just me) that dough with potato usually demands extra bit of salt, especially if using the savory filling. Lovely, simple recipe, that I think I'll just go right ahead and make today, though will probably exchange the strawberry for the rosehip jam, as that's seems to be the mood today. Thanks, Glen, as always! :D
Wow, they look amazing, definitely going to try this. Do you think turning over halfway would give a crisper pastry?
I'd be very interested in seeing you experiment with the dough for other things. You mentioned pie. I wonder if you could use it for other types of cookies?
You had a video a few years ago where you made a potato bun recipe. My family absolutely loves them an I've made huge batches of them several times. For sure, I'll try this recipe.
IT’s gnocchi, well almost, kind of. ❤
I think a mushroom filling would be fabulous with this dough.
@judymarcovitz9253
I can see that as well. I love little savory bites
Coffee and Glen and Jules....best part of Sunday morning!
Isn't it just!
Ironically, they are absolutely disgusted by the flavor of coffee
Glen, you and this channel are an absolute treasure. I LOVE the fact you are rescuing old cookbooks and passing along the knowledge of how to cook, along with simple explanations of the science behind why certain methods work. The discontinuation of Home Economics classes in the US, and the decline of FHA means that a LOT of critical homemaking skills are being lost. Thank you so much for everything you do; you are a valuable resource.
I love how excited Glen got when he rolled out the pastry.❤
My nana was born in 1903 and made these for me as a young girl in the mid 1960's. I remember them fondly.
It’s so sad, but I get a lovely tinge of excitement when I see Glen making a recipe out of a book I’ve sent in :) might try this recipe this week, looks tasty
Well done for sending it in! What a great book.
Nothing sad about that. Find your joy when and where you can! Never be sorry that you find something exciting! Especially the little things
That's not sad, I was over the moon when he did a recipe I sent in.
This might be useful or not, but here it is: a really easy way to fill the pastry with a runny filling is to freeze the filling beforehand. You could put the filling by teaspoon onto the tray laid with parchment paper, then put the tray into the freezer and either use these bits of filling directly when frozen, either pack them in the bag and keep them in the freezer for later. Even easier is to put the filling in a silicone ice trays (I use the one that results in small balls, as it's easier to wrap a dough around them... but cubes work just fine) and freeze it. Then use it in the same way as first. It might be a bit of a hustle, but if done when you have free time and saved for the times you bake, it's such a speedy and efficient method. Depending on the dough, it might take a minute or two more in the oven (but you need to experiment, as every dough and every oven are different). It works with jams, marmalades, fruit fillings, Nutella, soft cheese, different cremes... everything that can be frozen.
Wow what a great idea
wow I would have never thought of that! Amazing tip!! So simple yet, so out of my thinking abilities! haha.
@@Alexis59725 Not mine originally, I heard it somewhere a long time ago (so long that I don't even remember where) and once tested, I never looked back. It's quite useful, so I'm happy to spread it.
@@76alison Glad you like it, it's useful. I didn't think of it either, I heard it somewhere (have no idea where, though, it was a long time ago) and once tried, I just kept doing it. Way less messy.
What a fantastic tip!!! Thank you kindly.
I always enjoyed a simple recipe with little ingredients sometimes simple is better!👍😎
Hi from Quebec✌ Thank you for all the hard work you put into every awesome episodes. Looking forward to the next one. Every episode helps me cook for my family❤❤❤
We used ro make these as children in the UK . They were slightly larger and less jam, with a sprinkling of sugar on top. We would do them as open tarts too. They're the size of cupcake bases and cook them in cupcake trays.
Great idea. Thank you☺
Used the left over pastry from making other things e.g. tarts ect.
Yeah I thought they seemed like they should be a little bigger.
These are still very popular in South Africa to this day. We fill in with Apricot Jam.
My MIL swears by a potato pastry for sausage rolls. They’re pretty darn good 🤤
Why do I feel like Jules ate a few more as soon as filming wrapped...? 😂
Haha, I could read her thoughts at the end "I really shouldn't, but...."
Using your last jar of jam just for us! That's dedication. This looks wonderful. My great grandmother use to put potatoes in her cinnamon roll dough.
Sounds wonderful. Grandma's did great things.
@t.s. fleming yep, she didn't leave recipes, it took me sometime to profect it, but never got it exactly right. Needed lard that hadn't been tinkered with. Family members liked them, others loved them, because they'd never had the real mccoy!
I used to make these with my grandmother when I was a small
My wife has always made little jam Pasties with leftover pastry. Just this week I made them filled with slices of apples and cut up dates. Also with a little sugar sprinkled over the top. They were great.
Thank you
I always make my peanut butter and jelly on potato bread, so this makes perfect sense
YES! I would make these with my grandmother when I was a child, we would make pick and make damson plum jam one weekend and then these puffy treats the next.
Love you two! The possibilities for this pastry can be endless. Thanks again!
Your enthusiasm for the dough coming out of the food processor made me laugh lol Life is about savoring the simple things 😂
When I saw that unique reaction to the dough, I knew this was going to be a winner.
Love the way your wife just happens to pop in as the goods are ready to sample :) ... love your work ... from south of the border (Iowa)
You are so good at explaining why we should do the steps involved and how to do it. I have made many of your recipes and they are always so good. Thank you.
Yuuuuuuuuum! Jam tarts are my favourite. I will have to try this recipe.
spiced cream cheese.. first alternative filling I thought of.
Enjoyed this very much.
Use this dough for the top crust of your pies!
Julie gets her vegetables and dessert at the same time!
My vote is for an "open tart" type of puff as a viewer mentioned below--filled with seedless raspberry jam!!!
Julie had seconds. I don't think I've ever seen higher praise on this channel.
Mmm now I want empanadas. The picadillo kind and the calabasa kind. Those look delicious.
Pumpkin empanadas are my favorite!
That looks wonderful and I have some homemade fig jam from my fig tree. I think that would be good. Best way to start my Sunday.
Love the way you do your Jam.
That pastry looks absolutely scrumptious as you're crimping the edges with the fork! I have to make it and soon! Thank you!
Takk!
I know what else you can use this dough (well, a similar one) for...cinnamon rolls! My mom often puts potatoes in her whole wheat cinnamon roll dough (which, being yeasted, obviously requires the additional steps of a regular yeasted dough). She rolls the dough out very thin and covers it in a thick layer of melted butter and cinnamon/brown sugar, and tops them with a thin melted butter/powdered sugar glaze thinned with a few drops of coffee. Hot out of the oven with a cup of coffee with cream, spread with more butter as we unroll and eat them, they are to die for. The layers are so tender and delicate and flavorful. I've never had any other cinnamon roll like hers, and none that remotely compare in terms of texture and flavor. I'd gladly choose them as a last meal. Thank you for your wonderful show and all the fascinating research you do! It's my new favorite channel.
I made these this morning. I they are great.
yummers
I use a similar dough for making mince pies from time to time (the minced (ground) beef type of mince pies). The pastry is a great match for a saucy/meat filling.
These were fantastic - thanks for the recipe :)
That looks really Tasty, Jules was just hoping for them after she tried it.
Savory pie! I want to make this just to feel the texture of the pie dough. Sensory overload, lol.
Thx
I forgot to add that I admire your efforts with Hope Air. It sounds like a very worthy cause. I wish I could afford to help.
Love this channel!!
My grandmother made those and called them jam jam's. But she used the crust recipe for pies and homemade donuts and pretzels. Good show as always thank you.
I've seen recipes for donuts with potato in the dough, so I can certainly see this crust recipe working for that.
Mine did also.
My mom made those all the time when I was a kid. We called them Turnovers
Ok…I’m so gonna try these. SOON!
My mum used to make something like this. She would line the bottom of a cupcake tin with rounds of dough and fill it with jam then bake it. The jam got super thick and the pastry was very tender. I miss those.
That dough sounds wonderful, I think cut rounds, put in muffin tons with sausage and mushroom filling and a light topping of grated parmesan. Now I'm hungry.😊
Will have to try this!
These remind me of my Grandma's Recipe (over 100 yrs old) for Cheese Moons, a no sugar cheese pastry rolled out, cut in rounds, filled with Jam, folded over & baked
And where is the cheese ?😅
@@charlesstuart1119 in my Grandma's recipe there is cheese in the pastry, the recipe Glen showed reminded me of hers
We just made these and they were delicious! We tired 4 different fillings: Pizza (sausage, pepperoni, mushrooms and onion with mozzarella and pizza sauce), breakfast (scrambled eggs, mushrooms, onions, cheddar and sausage), bratwurst (brats, sauerkraut, and Swiss cheese), and dessert (cheesecake and strawberry jam). The breakfast and dessert ones were our favorites. This recipe will be fun to try different fillings. Our biggest biscuit cutter is only 3 inches so we may need to invest in a bigger cutter. Definitely will be trying this again!
Instead of buying a new cutter (unless you really want to) use a glass to cut your rounds.
These are super cute. That's not usually a word I use to describe food, but it was the first that came to mind!
I can think of so many nice fillings, and although I generally avoid anything that requires rolling out (idk why, it's a thing) I'm definitely giving these a try. I have a ton of potato that needs using up, and a lot of jars with small amounts of jam left that take up room in my fridge...
And savoury versions would be great for a snack!!
A little bit of curry in the middle would likely be delightful as well! I may have to try that pastry once I find my food processor!
I really have come to like you, Glen and Jules. Your videos are always a pleasure. The recipes are a bonus.
Grandma makes mushroom cream filled puffs. Look just like that. Mmm. Ham and cheese is another good one. I should try raspberry jam. Mmm 😊
Hi from Newcastle! ⚫⚪⚫⚪
I make homemade Kolackys every year and LOVE strawberry ones the best! One recipe I use has vanilla ice cream in the dough. It's very sticky, but DELICIOUS! I think I might try this dough for a batch of my kolackys this year. Lemon, apricot, blueberry.... so many choices. All dusted with powdered sugar of course. I cannot wait to try this!!! Thank you!!
Thank you so much for explaining the relationship of fat to gluten. I had no idea that was why you were trying to inhibit gluten formation in a flaky pie crust. I learn something new today!
Intriguing! Love the channel; got me hooked from the coca cola, the four dollar, og kfc and many more! Keep up the good work and greetings from SF!
It's a good life in a good world - at least for the moment - when potatoes are praised as a pastry ingredient. Thank you, Glenn and Julie and potatoes.
A curry chicken or curry with green pea filling would probably be nice for a picnic or lunchbox.
Mmm a dinner with hand pies for each course...
I seldom watch on sunday, you ae great any day or evening. My son always like cooking. I wanted to tell him a detail about something to make and couldn't remember. So i told him he could watch a guy do it on this cdn cooking show. "Oh," he said "Glen and friend! I watch that!" He liked to stir too soon sometimes, so i told him, "sometimes watching is helping!" He made birthday cake for his recent bride. A recipe she requested. It called for coffee! He went at it with confidence, added the fresh ground beans! Oops! He was forgiven. He said he should have thought it thru better. Now she is gluten & dairy intolerant. They seldom eat the same meals. They even have separate toasters. Coffee beans are edible, not so much in cake.
I was thinking "This is everything a certain breakfast pastry isn't" and then Glen said it!
I love learning the science behind cooking/baking. Thanks, Glen.
Potato dough makes excellent cinnamon rolls.
I love potato baked things! It brings a whole new level.of softness!
J'ai vraiment le goût de l'essayer. Merci pour vos capsules qui sont si intéressantes !
Ooh cheese and broccoli would be a good filling
I love Glen's pronunciation of Jam Puffs, reminds me of Jam Hot in Beats international - Dub be good to me. I discovered your channel during lockdown one in the UK April 2020 and have been hooked ever since. I've been baking my own bread since week 3 of lockdown one and you have inspired me to cook more varied recipes. Please keep on posting as I love your relaxed style and Jules reactions
You two are so cute, especially when you really like a recipe!
Tank fly boss walk jam nitty-gritty, You're listening to the boy from the big bad city, This is jam puffs.
Having a big swell of local pride seeing this (I'm from Gateshead which is the other side of the Tyne), I've not had these but they do seem to have a bit of "Greggs the Bakers" energy to them. Absolutely going to give them a shot when I have my new kitchen :D
Looks yummy. I brush pastry with milk then sprinkle sugar on it right before baking
Reminds me of something my mom made when I was a kid. Great tea accompaniment.
So the recipe right below the jam puff said London buns and those look delicious come on Glen make those too 😊
very close to something we make in South Africa called "Hand Tarts" (direct translation from Handtertjies)
It basically this made with puff pastry, and a much dryer apricot jam. You really want the tartness of apricot in this. If you use another jam, just add a pinch or 2 or tartaric acid.
Was really surprised to see the thumbnail for this one! My family makes these kind of cookies every holiday (btw, we never poke a vent hole) but filled with pineapple. We're from Ohio, it's my great-grandma's recipe in our family but the dough is different, it's a yeasted, lard and milk-based dough that rests overnight. Originally it used fresh yeast cake but that's hard to find now (especially in Seattle, it's around during the holidays but super expensive). I get the feeling that our dough recipe is older than this one, it's nearly identical to "stiff paste" recipes I've seen on Townsends.
I make a coconut strawberry tart which we love. This pastry would probably work really well with the filling from my recipe -- stawberry jam with a topping of coconut, sugar and egg. I'm going to make a note of this pastry to keep for future reference. The recipe as presented looks great and I'd like to try it, but I'm thinking of other fillings that might work too as very small tarts.
Simply rocks! 😎👍👍🙏🙏
Very interesting pastry recipe. These would be known as jam turnovers in my day. You could fill with cooked apple to make apple turnovers. I think I might try making the pastry and use it for jam tarts. Thank you
love julie's sweater! i was thinking she is looking at those like she could eat the whole tray and then...she said it! 😄 i have some rhubarb jam in the fridge that is now begging to jump into some of this dough! 😋 me thinks we shall see this dough again here 😁
Thank you for sharing recipes from this particular book. My father’s side of the family is from this area of Kent. I can imagine my 2G or 3G family using these recipes. I plan on trying this recipe.
Add some plain dried breadcrumbs to your filling and it will tighten it up a bit without affecting the flavor.
Wow Glen so many comments! Ok so i had to do some research to find put how much a quarter ppund of flour and a quarter pound of potato measuring cup wise. My quick oven was 400 degrees. I did use reconstituted instant potatoes. No adverse results there. Sweetened and thickened up some blueberries for filling. To quote Glen "use what you have/like". And when Glen says "it'll be fine" it was!!!
I was looking for something to make for a teacher appreciation luncheon and these are perfect and came onto my feed just in time! Can’t wait to make these and an extra batch to keep at home for the kids!
yasssssss my home town!
p.s. to pronouce it like a geordie say it like jam PUHF, enthesis on the UH sound
for the dough alternative to potao is yuka/butternut squash/pumpkin, and purple/orange yams
for empanada/dumpling stuffing: susage/mushroom/tofu, onions/chives, carrot/zuchnni/eggplant and spinach/cilantro/parsley/basil, seasoning fivespice/italian/taco
Suggestion: Make your pastry rounds larger and make a filling of curried minced beef and onions.
For a pie, make the main/bowl part of the crust from something a little more robust and just use this pastry as the top crust.
Potato is put into breadcakes aswell nice soft bread👍from BIGMICK IN THE UK 🇬🇧
Those look lovely. Maybe roll out the pastry and cut into little cookie shapes, ice or just sprinkle with cinnamon sugar. I love spreadable jam too. My grandmother made her tomato jam thick enough to use a knife and fork on 😆
For a pie maybe you could use regular shortcrust for the bottom & the potato version for the top.
These sound good, thank you
This sounds like it is a school cookery book Curriculum for the Northern Counties exam. Too much jam and no it doesn't need to go brown. I would line patty tins and put a pastry lid over the jam, or leave them open.
You have a great Channel here, thank you.
Goat cheese; either with honey and walnuts or chives and something....
Humboldt Fog goat cheese! So good.
They look super simple but yummy!
My Da made Plum Jam but didn't cut the plums up small enough. Nobodies been eating it as a result of this, I think you've just given me a use for it. thanks Glen.
Run the plum jam thru a food processor?